Buttermilk Lemon Cake

Fill the cornflakes and spoon bisquits into a plastic bag and crumble them finely with a meat tenderizer. Put in bowl. Gently heat the butter in a saucepan, dissolve it and pour it over the crumbs. Mix everything well and let it flow through a little. Then pour into a cake tin (26 cm diameter), distribute and press down with a spoon so that a solid base is created. For 1/2 hour in the refrigerator.

Mix the buttermilk, yoghurt, sugar, zest of the zest and the juice in a bowl well.

Allow the gelatine to swell according to the instructions on the packet, then dissolve in a saucepan over low heat (must not boil). Remove from heat and let cool down.

In the meantime, whip the cream until stiff, have it ready

Now add a few spoons of the buttermilk cream to the cooled gelatin liquid and stir and then pour everything into the buttermilk cream while stirring. Let it "set" a little and then fold in the whipped cream.

Take the cake tin with the biscuit base out of the refrigerator, coat it with the lemon curd cream and pour the buttermilk cream on top. When it is solid, it can be decorated as you like.

The cake should be in the refrigerator for several hours, preferably overnight. It is a refreshing temptation ......... for my friends at the wedding .......... but of course you can also eat it yourself !!!!!!!

HtbspLO FRIENDS: To everyone who wants to copy the cake !!!!!! I can't take a final photo ......... it just happened - after decorating - when I wanted to put the cake in the refrigerator to cool it further (unfortunately I only carried the mold with one hand), the Loosened the base plate and all the splendor was smacked onto the floor !!!!!!!! The topic in the profile: "I succeed in everything, I don't overcook anything .." Well, now I can probably no longer give it away ..... but what I was able to save tastes divine. Thanks for your understanding.